The story
At OD Urla, the phrase “farm to table” is not a marketing tagline – it is the foundation of every plate. Set in the rural outskirts of Urla, on the Aegean coast, the restaurant draws directly from its own gardens and local producers. The result is a modern Turkish cuisine that feels both deeply rooted and refreshingly contemporary.
Chef Osman Sezener is the driving force behind OD Urla. His vision extends beyond the dining room: the property includes a guesthouse and a carefully curated wine cellar, inviting guests to linger and explore. The atmosphere balances fine dining precision with the relaxed warmth of the countryside, with both indoor counter seating and outdoor tables that overlook the surrounding olive groves.
In 2026, OD Urla was awarded a Michelin star, a testament to the high quality of its cooking. The restaurant also appears on The World’s 50 Best Discovery list and has been recognised by OAD Guides. These accolades reflect a commitment to showcasing the best of the Aegean region through a modern lens – without pretension, but with remarkable clarity.
Recognition
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History
High quality cooking
Chef Restaurant In recent years, OD Urla, which has elevated Urla to a prominent position on Turkey’s gastronomy map, continues to strengthen its “farm-to-table” approach every day. Vegetables, herbs, and aromatic plants grown in the OD Garden are combined with local products sourced from nearby small-scale producers to shape the character of the menu. Offering guests both a tasting menu and an à la carte experience, OD Urla brings together local vineyards and international labels in the OD Cave selection curated for wine enthusiasts. Its recently expanded fields, newly opened cheese production facility, and specialized sommelier training received by the team further advance OD Urla’s philosophy of sustainable quality, bringing the gastronomic experience into a fully cohesive vision.
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